Directions

2. In same skillet, saute mushrooms and shallots in remaining oil until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream, salt and pepper. Bring to a boil; cook until liquid is almost evaporated, about 7 minutes. Stir in beef and parsley; set aside and keep warm.

3. Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square. Cut each into 16 squares.

4. Place 2 tablespoonfuls of beef mixture in center of half of squares. Top with remaining squares; press edges with a fork to seal. Place on parchment paper-lined baking sheets. Cut slits in top; brush with egg. Bake 14-16 minutes or until golden brown.

Recipe Note

To Make Ahead: Freeze unbaked pastries on baking sheets until firm, then wrap and store in the freezer for up to 2 months. When ready to use, bake frozen appetizers at 400° for 16-18 minutes or until golden brown.

Reviews for Beef Wellington Appetizers

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Average Rating

"These are very tasty but I would double the sauce and serve that with it instead of the horse radish. Not enough sauce to suit me."

MY REVIEW

JMM220 User ID: 1312983125759

Reviewed Dec. 19, 2013

"I've made these several times and have given the recipe to three of my friends who have also made and shared the recipe. Everyone who tries them loves them. The horseradish cream sauce has just enough tang and zip to make them delightful."

MY REVIEW

manpabrown User ID: 1979130115058

Reviewed Jan. 2, 2013

"The sauce was amazing but not enough filing fits in the little pockets"